Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, "rat-a-tat 2e" roasted veggies (ratatouille). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Copied this from my Mammie-in-law, cooking time temp and ingredients are flexible! An easy veggie side dish that we love. This cook-once, eat-twice roasted vegetable ratatouille recipe makes the most of ripe summer veg. It's the ultimate timesaver for busy weeknights.
"Rat-a-tat 2e" Roasted Veggies (ratatouille) is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. "Rat-a-tat 2e" Roasted Veggies (ratatouille) is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have "rat-a-tat 2e" roasted veggies (ratatouille) using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):
- Prepare 1 small bell pepper, red
- Make ready 1 small bell pepper, orange
- Prepare 1 small bell pepper, yellow
- Take 1 small eggplant ( I like to use the long skinny Japanese variety, easier to chop!)
- Take 1 medium zucchini (courgette)
- Make ready 1 medium onion (sweet vidalia)
- Get 1 bunch whole garlic cloves, peeled
- Prepare 1 mushrooms (optional)
- Make ready 1 rosemary, basil, and thyme (fresh or dried, to taste - I use about 1/2 tsp each of dried)
- Prepare 1/4 cup olive oil (good quality)
Stir in basil, oil, thyme, oregano, bay leaves, salt and pepper. Roasted Ratatouille is a short-cut version of the traditional French recipe. This Mediterranean vegetable stew is delicious hot or cold and is naturally vegan and gluten-free. DIRECTIONS Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
Instructions to make "Rat-a-tat 2e" Roasted Veggies (ratatouille):
- Preheat oven to 400° F.
- Chop veggies into 1" chunks.
- In a large bowl, sprinkle seasonings over veggies, then drizzle with olive oil. Mix until all are nicely coated.
- Place veggies in foil-lined, deep roasting tray, roast for 30-40 min.
This Mediterranean vegetable stew is delicious hot or cold and is naturally vegan and gluten-free. DIRECTIONS Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. Sprinkle with rosemary, thyme, salt and pepper. Chop all the remaining veggies while the eggplant is sitting. Toss the veggies on a cookie sheet, drizzle with olive oil and sprinkle with salt.
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